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Seafood Chowder with Bacon and Corn

This delicious soup is a good idea for dinner or lunch in cold weather. Also it's a good way to convince children to eat fish by disguising it with other seafood that they prefer more.

A while ago I cooked a chowder using the following recipe, however I couldn't find raw chanterelle mushrooms here in Sydney and therefore used normal mushrooms instead. It was also very tasty, but I thought to cook seafood this way as well.

So I had to modify the original recipe to adapt for seafood instead of mushrooms.

Here's how it looks.

Seafood Chowder with Bacon and Corn

Serves 4 for two days or 7-8 people one off


250 grams diced bacon
1 onion, diced
1/2 large bulb fennel, diced
4 garlic cloves, sliced
1 tablespoon miso paste
4 cups prawn or fish stock
2 cups cubed yellow potatoes (3 medium/large)
1 can corn kernels
1 1/2 cup pure cream
mixed raw seafood about 700-900 grams (I usually get 400 grams of fish fillets cut in small 1 inch side square pieces, 200 grams scallops, 200 grams prawn cutlets, 100 grams baby octopus)
2 tablespoons chopped fresh dill
salt and pepper
fresh juice of 1/2 lemon


Cook the bacon in a large saucepan over medium heat until the fat renders and it just starts to crisp for 5-7 minutes.

Add the onion, fennel and garlic with a pinch of salt then saute for 7 minutes or until the onions are translucent.

Add the stock, miso paste and potatoes, bring to a simmer then cook until the potatoes are tender or about 10 minutes.

Add the corn and cream and bring to simmer.

Add fish if you got it and cook for about 1-2 minutes, then add the remainder of seafood and cook for about 2-3 minutes. I just add fish first, because it needs to cook a bit more than other seafood.

Stir in dill, add 1/2 teaspoon salt and pepper if needed, though it is not required, and finish with lemon juice then taste and adjust seasoning to your liking.



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